Banana Bread

In my home, it often happens that I have bananas lying in the fruit basket for days together, and there are no takers for them. When I buy them, I often imagine eating one daily between meals, but that seldom happens. Does it happen to you, too? The lovely yellow, firm bananas slowly turn brown as you watch helplessly and wonder what you can do with them 🙂

In my home, there are mainly 3-4 recipes that I follow, through which I am able to put these overripe bananas to use. These are Banana Cake, Pancakes, Banana Bread and Unni Appam. I have already shared the recipe for a delicious and moist banana cake, which I have used for many years. Pancakes are a favourite weekend breakfast in my home, and Unni Appam is a recipe passed on to me by my mother. It happens to be one of my favourites. I shall share the recipe for it very soon.

And today’s recipe is Banana Bread. While it is called Banana Bread, it doesn’t have the typical bread ingredients like yeast, and the recipe doesn’t involve any proofing to make the dough rise. I would say that this recipe is much closer to being a cake than a bread. But there are some differences. Unlike a banana cake, banana bread is much lower in sweetness and less rich since it uses less oil and other fats like cream/yoghurt. It is ideal as an accompaniment for your evening tea/coffee. You can continue to taste the beverage’s sweetness even when you have the two alongside each other. Since the sweetness of the banana bread is on the lower side, it doesn’t have an overpowering taste, which allows you to still taste the sweetness in your tea/coffee, which is often lost when you have it with any cake.

People make Banana Bread in many ways, and there are plenty of recipes on the internet. I like making my banana bread with loads of sunflower seeds. They add a nice, nutty element to the bread, making it more hearty and filling. And if you have family members who refuse to eat nuts and seeds happily, it is a good way to feed them these seeds by ‘hiding’ them in something they would love to eat ;-). In addition, I use date syrup and honey as sweeteners. They give a unique taste to the bread, and the date syrup gives a nice dark colour to the bread, which looks lovely. You can replace honey and date syrup with powdered sugar if you prefer using sugar.

Now, let’s check out this quick and easy recipe for Banana Bread.

Equipment Needed:

• Mixing bowl
• Whisker
• Spatula
• Sieve
• Baking Mould

Ingredients Needed to make Banana Bread:

• 3 Ripe Bananas
• 5 tbsp Honey
• 5 tbsp Date Syrup
• 1 Medium-Sized Egg (at room temperature)
• ½ Cup Milk ( at room temperature)
• 1 Cup All Purpose Flour
• 1 tsp Baking Soda
• ⅓ tsp Cinnamon Powder
• 1 Cup Toasted Sunflower Seeds
• ½ Cup Any Neutral Oil
• 1 Pinch Salt

Some Notes about Ingredient Sourcing in Germany

Bananas (Bananen), Honey (Honig), Eggs (Eier), Milk (Vollmilch 3,5% Fett), All-Purpose Flour (Weizenmehl 405), Baking Soda (Natron), Cinnamon Powder (Zimt Pulver), Sunflower seeds (Sonnenblumenkerne), Oil (Sonnenblumenöl) and Salt (Salz): Easily available in all supermarkets

Date Syrup can be bought from any Turkish supermarket.

You can check out my German Supermarkets page to learn more about ingredient sourcing in Germany.

Method to make Banana Bread:

• Turn on the oven and preheat it for about 10 minutes at 180 deg C.
• Using a fork, mash the bananas.
  
  
  
• Add honey and date syrup and mix well.
  
  
  
• Add egg and whisk it together.
  
  
  
• Add milk and mix.
  
  
  
• Combine salt and flour and pass them through a sieve into the prepared mixture.
  
  
  
• Add baking soda and mix everything with a spatula.
  
  
  
• Add cinnamon powder and sunflower seeds. Mix well.
  
  
  
• Add oil and mix one last time.
  
  
  
• Transfer this batter to a greased baking mould.
  
  
  
• Sprinkle some sunflower seeds on top.
  
  
  
• Bake at 180 degrees C for about 60 minutes or until a toothpick, when inserted, comes out clean.
  
  
  
• After removing it from the oven, let the bread stay in the mould for 5 minutes. Then, remove it and let it cool on the rack. Once it is completely cooled, slice it.
  
  
  

Here is the recipe in printable format:

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